Honey Mustard Pork Chops
This is a wonderful recipe that I often use for our traditional Sunday “after-church” roast; it’s a nice change from beef roast and is so...
If you like italian beef, you'll love this!
Make sure you trim all visible fat from the pork shoulder or butt.
- 1/3 Cup White Wine (I used Riesling)
- 10 Ounces Cream of Celery Soup (Can use Cream of Mushroom)
- 1/4 Cup Honey Mustard
- 1 Teaspoon Minced Garlic
- 4 Pork Chops (3/4 inch thick)
- 1 Pinch Salt
- 1 Pinch Pepper
In a large bowl combine soup, wine, honey-mustard, minced garlic, salt and mix well
Place pork chops, sprinkled with a bit of pepper, in a sprayed 5 qt (5L) slow cooker and spoon mixture over chops.
Cover and cook on low 5 - 6 hours
Leave a Review
You must be logged in to post a comment.